How to make Bhatinda Mutton -

Mutton cooked in spicy gravy

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Mutton (मटन), Oil (ऑइल)

Cuisine : Punjabi

Course : Main Course Mutton

For more recipes related to Bhatinda Mutton checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Banjara Gosht Stir Fried Lamb with Broccoli Hara Masala Gosht Haleem-SK Khazana

Bhatinda Mutton

Bhatinda Mutton Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Bhatinda Mutton Recipe

  • Mutton cut into 1 inch pieces 800 grams

  • Oil 2 tablespoons

  • Clove 5-6

  • Cinnamon 2 inch stick

  • Green cardamom 3-4

  • Onion chopped 3 large

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Red chilli powder 1 tablespoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1 tablespoon

  • Potato halved 4 medium

  • Salt to taste

  • Yogurt whisked 1 cup

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat the oil in a pressure cooker; add the cloves, cinnamon, cardamoms and onions and sauté till the onions turn golden brown. Add the ginger paste, garlic paste, chilli powder, coriander powder and turmeric powder and sauté for two minutes.

Step 2

Add the mutton and potatoes and sauté for three or four minutes. Add two cups of water and salt, bring to a boil, seal the cooker with the lid and cook over medium heat till the pressure is released six times (six whistles).

Step 3

Remove the lid when the pressure has reduced completely; stir in the yogurt and garam masala powder and simmer for five minutes. Serve hot, garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.